Brioche Bread Pudding

January 4, 2018 By Cathy — 6 Comments
Brioche bread pudding is the coziest, homiest, simplest and most satisfying winter dessert.

Brioche Bread Pudding

Well, my kids got their wish. A snow day. Potentially two snow days. It appears I was in denial as was our Echo Show (aka ) Alexa. When asked how much snow we would get Alexa answered with extreme authority “1.56 inches”. Now, who am I to argue with that?

She didn’t say 1-2 inches, she didn’t say that the information wasn’t available at this time, she said with confidence 1.56 inches. So of course we’re currently several inches deep (mind out of the gutter please). Let’s just say Alexa has been issued several demerits and is now trusted only with telling time and (sneakily) helping my boys with their math homework. Next time I’ll go old school and trust Al Roker instead of the eavesdropper in my kitchen.

Brioche Bread Pudding


Brioche Bread Pudding

The good news is we’re well stocked with plenty of bread and milk to survive the storm. I mean, it might be like an entire day before I’m able to get to the grocery store again so, phew. It’s not like I need an impending storm to send me fleeing to the store for carbs and dairy. A shortage of bread, milk and eggs in my house is as unlikely as me over-exercising and under binge-watching.

So seeing as I’ve got tons of bread and milk and I’m held captive in my house by mother nature, it’s a no brainer that I’m headed to the kitchen to make bread pudding. I mean, is there a better snow day treat than warm brioche bread pudding? I like my bread pudding like I like my men, a soft center with buttery, crusty edges and a hint of spice. And let me tell you, I would marry this bread pudding.


Brioche Bread Pudding

Brioche bread pudding is super easy and just right for a lazy snow day dessert or dressed up and served just out of the oven to guests. I got all fancy and divided my bread pudding between an oval baking dish and individual ramekins, but this is just as scrumptious baked in your standard 9×13 pan. The individual servings are great for entertaining though. A dollop of homemade whipped cream, a sprinkle of cinnamon and just sit back and wait for the oohs and aahs.

We’ll be oohing and aahing gathered around our fireplace, playing a board game and watching the snow fall even though I’m pretty sure it’s 80 degrees and sunny in Alexa’s world. She’s definitely going to bed without dessert.

Brioche Bread Pudding

Brioche Bread Pudding
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Brioche bread pudding is the coziest, homiest, simplest and most satisfying winter dessert.
Course: Specialty Dessert
Servings: 10 servings
Author: Cathy Roma |
  • 2 tablespoon unsalted butter softened
  • 1 - 14 oz loaf brioche bread cut or torn into 1 inch cubes
  • 6 eggs
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup granulated sugar
  • 1 Tbsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom optional
  • 1/2 teaspoon salt
  • powdered sugar for garnish
  • *9 x13 inch pan 2 - 9 inch oval baking dishes, or 10 - 1 cup ramekins
  1. Preheat the oven to 350 degrees.
  2. Use the butter to coat the bottom and sides of the baking dish.
  3. Scatter the bread cubes in the dish.
  4. In a large bowl, whisk the eggs and add the milk, cream, sugar, vanilla, salt and spices.
  5. Pour over the bread cubes and let stand for 30 mins.
  6. Bake uncovered for about 45 mins (in the 9x13 baking dish) or until the custard is well puffed and set, but still soft in the center. The top and edges should be golden brown. Adjust the baking time for smaller dishes.
  7. Sprinkle with powdered sugar and serve warm.

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Filed Under: Recipe, Specialty Desserts


6 responses to “Brioche Bread Pudding”

  1. Karly says:

    Wow. Wowowow. This looks INSANELY good- exactly the way I want to start out my Saturday and Sunday. And every day that ends in -day.

  2. Stine Mari says:

    Yumm, this sounds amazing and the photos are stunning!

  3. Yvonne says:

    How long would you bake in the ramekins? I wanna try this, looks yummy!

    • Cathy says:

      15 – 20 mins should do the trick depending on the size of the ramekin. when you hit 15 mins, just keep a close eye on it and pull it when it is nicely puffed and golden.

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